Cheesy Zucchini Casserole
Let me start with a warning: if you ever make this Cheesy Zucchini Casserole, you won’t believe how good it smells as it bakes… honestly, it fills the house with such a delicious fragrance, you’ll probably want to make it regularly if only for that reason.
Well, and because it happens to taste amazing, too! Not to mention the fact that it looks so crazy elegant!
I’m not gonna lie to you, though, it has a few little flaws. Well, according to me, anyway. For starters, the zukes do get to bake for a fairly long time, so by the time the casserole is done, they really don’t have much of a crunch left to them. Rather, they become super soft and tender and creamy… but, I didn’t find it unpleasant at all, even though I tend to prefer my zukes on the real crunchy side. Also, they do tend to release a fair bit of their water as they cook, so the addition of corn starch is an absolute must, as it really helps in keeping the the sauce somewhat thick and creamy and also prevents the eggs and cream from becoming a curdled mess.
Another thing that really helps in keeping the sauce on the thicker side is to use heavy cream, which is what I used in creating this dish, but if you preferred to stay away from it, you could use whole milk instead. Maybe just throw in an additional tablespoon of cornstarch to make up for it.
Another important detail I find is you need to slice the zucchinis as thinly as you possibly can, almost paper thin. Honestly, I strongly recommend that you use a mandoline to do this.
If you don’t yet own one of those cool kitchen gadgets, I say you should definitely consider getting one. Whether you’re wanting to slice your veggies super thin, julienne them finely or turn them into evenly sized matchsticks, this tool will get the job done in a flash. While I don’t use mine every day, I absolutely could not part with it and think that this is a great specialty tool that’s definitely worth the investment!
Once all your zucchinis have been sliced (you’ll need about 4 of them, depending on size), arrange the slices vertically and in a circle in a 10″ round baking dish.
Then, combine the chicken broth, heavy cream, eggs, minced garlic, cornstarch, Dijon mustard, oregano, thyme, salt, pepper and nutmeg in a large glass measuring cup; whisk carefully but vigorously until well combined, then pour the mixture over the sliced zucchinis.
Sprinkle about half the crumbled feta cheese over the top and place the casserole in the preheated 375°F for 35 minutes; then, lower the oven temperature to 350°F and continue cooking for 20 to 25 minutes, until the top is nicely browned and the sauce bubbles around the edge.
Remove the dish from the oven, sprinkle the rest of the feta cheese across the top and garnish with a little bit of fresh thyme, if desired.
Let the casserole rest for about 5 minutes before serving.
Cheesy Zucchini Casserole
Ingredients
- 4 large zucchinis, thinly sliced
- 1/2 cup chicken broth
- 1/2 cup whole milk, or heavy cream
- 4 large eggs
- 2 garlic cloves, minced
- 3 tbsp corn starch
- 1 tbsp Dijon mustard
- 1 tbsp dried oregano
- 1 tsp fresh thyme
- 1 tsp salt, I use Himalayan salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 4.4 oz crumbled feta cheese, divided
Instructions
- Slice the zucchinis as thinly as you possibly can (the use of a mandoline is strongly recommended) and arrange the slices vertically in a 10" round baking dish
- Combine the chicken broth, heavy cream, eggs, minced garlic, cornstarch, Dijon mustard, oregano, thyme, salt, pepper and nutmeg in a large glass measuring cup; whisk carefully but vigorously until well combined, then pour over the zucchinis.
- Sprinkle about half the crumbled feta cheese across the top and place the casserole in the preheated 375°F for 35 minutes; then, lower the oven temperature to 350°F and continue cooking for 20 to 25 minutes, until the top is nicely browned and the sauce bubbles around the edge. Remove from the oven, sprinkle the rest of the feta cheese.
- Let the casserole rest for about 5 minutes before serving.
Nutrition
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10 Comments on “Cheesy Zucchini Casserole”
For a paleo version can you use almond milk or full fat coconut milk instead of the whole milk/heavy cream?
I’m afraid that the almond milk would be too thin and the coconut flavor wouldn’t fit well with the dish. You’d be better off just leaving it out altogether.
How deep should the 10 inch round dish be?
At least 2″
Maybe cook the sauce down / allow it to thicken before you put it over the zucchini. You might be able to preserve some of the crispness.
Turned out awesome, I used goat cheese instead feta. It was a success
Real happy to hear, Heather! Thanks for the great feedback, I really appreciate it!
Unfortunately turned out more like scrambled eggs and soggy zucchini.
I’m real sorry to hear, Sam!
Wonderful, tasty receipe and easy to make. Turns out just like the photo. We all loved it and I am making it again.